Molino de Urdániz 渥達尼斯磨坊 — Restaurant in Zhongshan District

Had the Valentine’s Day lunch menu last week, nice atmosphere, plenty of space between tables.

Food was ok, obviously delicately prepared, but definitely wasn’t stunning, especially the last two items on menu, not a fan with food that tastes and look like soap. The amount of green apple used in the menu felt like they’re only trying to consume the apple while it’s fresh, the “freshness” and acidity seems overpowering the rest of the menu to me personally.

Service wise was actually quite disappointing. I’m and lefty and I always move utensils to my left hand side. At the beginning of the lunch, probably start at the 2nd dish, the server noticed when I move utensils to the left after they’re placed and asked if I’d preferred them that way (it’s nice that he noticed).

But after that, the server only did it right once for the dish right after, and wrong for the rest of the dishes, with one time noticing himself and stopped during presenting the dish and repositioned the utensils. (He could’ve just finish the presentation and do it after, it would be much smoother that way).

There was a 2nd server, and obviously she was told that I’m lefty. The reason that I knew was because she had been placing them on my right hand side every time, except for once that she realised she was reaching to the wrong side when placing fork. She stopped immediately and said “excuse me” (I’d expect she will put them to my left then). But she didn’t…. She moved over and started to set things for my other half first, then come back to me.

Total bill for 2 pax: $9,000 TWD (without wine paring, and with $1,000 each for just water fee, that alone is enough for a very decent meal already…)

As a 2-star restaurant, dinners expected nothing but exceptional food and service, and they visit for the experience so there isn’t much room for error.

The overall impression was actually not great and don’t seems it deserves the...

This was my inaugural experience with molecular gastronomy, and it proved to be an exceptional dining affair. The ambiance of the restaurant was truly enchanting. Despite its subterranean location, the interior artfully allowed in a subtle stream of natural light, creating an illusion of a refined dining experience at a sophisticated eatery.

The staff went above and beyond in elucidating each dish with eloquent English descriptions, making me, as a foreign guest, feel warmly welcomed and entirely at ease while savoring the cuisine. Additionally, my husband and I found ourselves pressed for time due to our impending flight reservation to another country. When we humbly requested that they expedite the dessert service, they graciously accommodated our request, ensuring we could conclude our entire dining experience punctually.

The food was truly mind-blowing. I had previously underestimated the realm of molecular gastronomy, often perceiving it as a trendy practice of serving sauces devoid of any deeper culinary philosophy. However, this experience completely shattered my preconceptions. I felt that the chef delicately dissembled the ingredient, and reassembled them again, to deliver the initial concept in a totally different way. For instance, the dish called white coconut, was initially made with coconut, but the coconut itself was masterfully dismantled, and reconstructed with its constituent elements.

I would never hesitate to recommend this restaurant to another, and thumbs up to Michelin for giving...

Earning 2 Michelin stars in 2023, this establishment specializes in Spanish contemporary cuisine, offering some of the finest fine dining experiences with a focus on innovation, particularly in molecular gastronomy. The 13-course menu features small servings paired with wines chosen by the sommelier. The dishes are meticulously prepared, making it challenging to describe them all, and the menu is expected to change frequently based on the season. Tonight's highlights included the delightful lobster and the lightly grilled local red grouper fish. The smoked salmon was delightful, though the rich breast was a bit bland. The coconut-based molecular gastronomy dish was exceptionally good! The waitstaff, while friendly in explaining the food, could be more attentive to table cleanliness. The restaurant setting is somewhat unusual, divided into two parts under the stairways. The section near the stairs looks normal and has a less cozy ambiance compared to the other wing closer to the restroom. The Spanish resident chef is impressive, and I hope he continues to be there for a long time. It was a pleasure to have the restaurant's boss, Arthur Wang, greet us. I will definitely return in December to try the new...